Wash the peppers and clean them of their seeds. Don't braise the filling ahead of time, you'll be filling the peppers directly with the raw filling. Wash the rice under cold water. If using old onions, blend them for a few sec., if using fresh onions, chop finely. Chop the carrots into small cubes as well.
In a bowl, pour the onions, rice, salt, black pepper, paprika, carrots, crushed allspice, chopped parsley, spearmint and a little olive oil. Stir the filling and fill the peppers with it. Arrange them in a tray, pour on a topping of peeled tomatoes, green pepper peppercorns, and a little water - just slightly past the middle of the peppers.
Pour in a little coarse salt. Sprinkle with olive oil. Bake at 356°F (180 °C) about 20-30 min.
Notes: I use Jasmine rice. See photo of the torn open pepper.